Spicy Tempeh Reubens

My ancestors came from Germany so it's no surprise I have a soft spot for sauerkraut. Sure it smells a little funny and it sure is pungent, but there's nothing else quite like it.

Throw a little on corned beef, cover it with swiss cheese and thousand island dressing on rye bread and you have one of the best sandwiches around, the Reuben.

Since turning veg over three years ago I have not been meeting my yearly Reuben quota. Not even close! The number of vegetarian Reubens is the Cincinnati area is nearly non existent unless you happen to be at Melt. If you are, get The Rachel with seitan and some extra dressing on the side. It's definitely a winner.

If you're not around Melt I have a twist on the classic Reuben that might meet your craving. And when I say twist I mean its hard to even recognize this sandwich as a Reuben. But all the components are there.

"Meat": pan seared tempeh
Sauerkraut: quick pickled shredded Brussels sprouts
Cheese: pepper jack
Sauce: barbeque
Bread: ten grain

It's definitely funky but good 70's style disco type of funky that makes you want to dance with sandwich in hand. The sandwich comes together within 15 minutes and its a perfect weeknight dinner to serve alongside some steamed vegetables, potato chips or fruit. If tempeh isn't your style feel free to substitute chicken, sliced turkey or pork roast.

Have any other stellar Reuben variations you think I should know about? Please feel free to share!

Spicy Tempeh Reubens 
HTIC Original

1/3 block tempeh
1/8 t. all purpose seasoning
1 cup shredded Brussels sprouts
1 T. apple cider vinegar
1 slice pepper jack cheese
1 T. barbeque sauce
2 slices whole grain bread, toasted

1. In a medium skillet heat 1 t. olive oil over medium high heat. Cut tempeh into thin strips. Add to pan. Cook tempeh on each side for 5-7 minutes or until browned.
2. While tempeh cooks heat a small skillet over medium heat. Add a touch of oil and Brussels sprouts. Stir and cook until Brussels sprouts have started to brown slightly. Remove from heat and stir vinegar into Brussels sprouts.
3. Remove tempeh from heat and arrange slices into a stack roughly the size of your bread. Top with Brussels sprouts and slice of cheese. Cover pan with lid and allow the cheese to melt.
4. Spread barbeque sauce on one side of toasted bread. Using a spatula transfer tempeh, Brussels sprouts and cheese stack to other slice of bread. Place two slices of bread together and cut in half.
5. Add more barbeque if you life and enjoy!

What I'm Listening to Today
Flesh and Bone: The Killers
Runaways: The Killers
The Way It Was: The Killers 

Baby Kale and Tempeh Quesadillas

Well I couldn't even last the week without using my OXO Fold and Flip Omelet Turner again. No I'm not getting paid to gush about this product, it's just that darn amazing.

I find it truly shocking that I don't have a single recipe for quesadillas on this little blog. Who doesn't love a quesadilla? Cheese + tortilla = muy delicioso.

Hmmm, that high school Spanish really stuck with me...not.

Usually quesadillas are a nutritional nightmare, a heavily buttered flour tortilla stuffed to the brim with cheese with a sprinkle of vegetables or chicken if you're lucky. CHOO CHOO ALL ABOARD THE SATURATED FAT EXPRESS! NEXT STOP HEART ATTACK!

Okay, so that's a bit of an overkill but normal quesadillas are really something you don't want to eat every day. But when it comes to healthy eating I think the most effective strategy is to continue eating the foods you like, but in reasonable portions.

For example instead of mega 12" flour tortillas like they use at Chipotle, how about we use 6" corn tortillas instead? The calorie difference between the two is a bit shocking

Granted a lot of this difference is size, but even when the tortillas are the same size you're still looking at a large difference. 

What a difference in sodium! Especially when you consider the types of foods you usually eat tortillas with (cheese, sour cream, fried meats, seasoned rice) are already high in sodium. Corn tortillas earn an extra A+ because they are gluten free, kosher and vegetarian. 

So now that we've decided to use corn tortillas what else can we do to make a healthier, but still tasty quesadilla? Choosing a vegetarian protein source will always lower the saturated fat content of your meal and you can expand your culinary horizons by trying new ingredients like tempeh. 

I personally love tempeh because it has a nice firm texture and is loaded with protein. Tempeh is also slightly fermented so it provides some probiotic benefits. If you need a refresher on probiotics check out my post from a few months ago. 

You can cook tempeh like any meat by heating a little oil in a pan and sauteing with your spices of choice. I used an all purpose seasoning blend, but if you're feeling more adventurous have at it! Another benefit of tempeh is you don't have to wait until it's "done" like you would with beef, pork or chicken. I cook mine until heated through and slightly browned on all sides, which usually takes 10 minutes. 

Corn tortilla ✓

Healthy vegetarian protein ✓

Next comes the vegetable choice. If you recall I first tried baby kale a few days ago and as predicted I am plaster posters on my bedroom wall, cry and scream in the presence of, writing love songs obsessed with it. It is unbelievably tasty with a nice peppery bite that reminds me of broccoli. I ate it 100% raw for lunch today which attracted some odd stares from my co-workers. 

So I eat like a rabbit sometimes. No biggie.

Baby kale works perfectly in these quesadillas because if we're using baby tortillas, why not use baby vegetables? If you're not of the kale persuasion spinach, peppers/onions or mushrooms would work as well. 

 

Now don't worry I'm going to let us have a little fun when it comes to the cheese. I am 100% against fat free cheese and I don't think anyone on earth should eat it. It does not melt which scares me. Stick with reduced fat cheeses or my personal favorite is buying extra flavorful cheeses and using smaller amounts. 

Like extra sharp cheddar for instance. You only need a little of this stuff to get a punch of flavor. Another favorite is pepper jack if you're feeling spicy. 

So we have all our ingredients so all we need is our OXO Flip and Fold Omelet Turner and we're good to go! With the calories we saved by choosing corn tortillas, tempeh and baby kale we can have two quesadillas for under 350 calories and 15 g of fat!

Who says you can't eat healthy and tasty at the same time. They need to rewrite the song..."healthy and tasty living in perfect harmony"   

Right...anyways. You know you want to make these quesadillas tonight for dinner. And if you need some extra encouragement you could eat 7 of these quesadillas for the same amount of calories as one Chipotle burrito AND you'd still save 1,800 mg of sodium and 5 g of fat. 

Perfect harmony indeed. 

Baby Kale and Tempeh Quesadillas 

HTIC Original 

2 oz. diced tempeh (about 1/4 cup) 

1 t. olive oil 

1/8-1/4 t. all purpose seasoning 

1/2 cup raw baby kale 

1 oz. sharp cheddar cheese, shredded 

2 corn tortillas 

Cooking spray  

1 T. salsa for serving (optional)

1. In a small skillet heat oil over medium heat. Add tempeh and seasonings and cook until tempeh has browned on all sides, or approximately 10 minutes. Remove from heat. 

2. Coat the small skillet with cooking spray and return to medium heat. Lightly spray one tortilla with cooking spray and set in pan. Cover the tortillas with half of the cheese. 

3. On one half of the tortilla place half the baby kale and tempeh. Cook for 3-4 minutes or until cheese has started to melt and the tortilla is puffed or blistered on the edges. Fold over the side of the tortilla without toppings over the side with toppings. Press the quesadilla with your OXO turner or spatula so cheese will melt the two sides together. 

4. Cook for 2-3 minutes more and remove from heat. Place finished quesadilla in the oven set on warm. Repeat steps 2-4 to cook an additional quesadilla. 

5. Serve quesadillas with salsa if desired and enjoy! 

What I'm Listening to Today 

Dancing with the Devil: Wolf Gang

Like the Dawn: The Oh Hello's-->love love love this song.

Dead Man's Hand: Ha Ha Tonka 

Spicy Chik'n Omelet

Sometimes it's really cool to be a food blogger.

Not only do you get to cook all the time and take pretty pictures, but sometimes a company is super generous and sends a few products your way. One such company is OXO and boy do they show food bloggers some love.

Thank you OXO and for your efforts I reward you with tasty omelets.

Because that's the preferred form of payment right? Not cash, not gum, but omelets.

I make omelets all the time because eggs are a poor vegetarian's best friend. Plus I happen to make a pretty mean omelet. Now they're even fiercer with Oxo's Flip and Fold Omelet Turner. I swear this tool was made specifically for me, and is quickly becoming something I'll wonder how I ever did without.

Not only does this tool fold over omelets perfectly, it also gets your omelet out of the pan in no time flat. No more awkward tilt and shake with the frying pan only to have your omelet flop off your plate and on to the floor (believe me this has happened). One easy motion and BOOM you're done.

Usually when I fix an omelet I keep it simple and use spinach and whatever cheese I have on hand. Tonight for dinner I was feeling extra zesty (and ravenous) so I decided to make a spicy chik'n omelet with a chopped spiced chik'n patty, pepper jack cheese, baby kale and salsa.

I have an unhealthy attachment to kale and baby kale I can tell is going to turn into an all out Fatal Attraction obsession. It has a milder flavor than regular kale and is much more tender. Perfect for putting in omelets for an extra nutritious bite.

If you're of the meat persuasion you could use a crispy chicken patty, grilled chicken tossed in hot sauce or some spicy shredded beef or pork in place of the chik'n patty. I know putting chicken into an omelet may seem a little strange but I promise it works. Why should bacon and ham have all the fun? Chicken can sit at the breakfast table too!

I'd love to hear your omelet suggestions so I can get more use out of my Omelet Turner. In the meantime I think I'll use it to flip some of my other favorite recipes like Chunky Monkey Pancakes, Balsamic Roasted Strawberry and Arugula Grilled Cheese or Vindaloo Sweet Potato Burgers with Fig Butter.

Hmmm...looks like I'll have some leftovers. Anyone interested?

Spicy Chik'n Omelet 
HTIC Original

2 eggs, whisked
1 spicy chik'n patty (or other "meat" option), cooked and chopped
1 slice pepper jack cheese (or cheddar, jack, colby)
1/2 cup baby kale (or spinach)
2 T. salsa

1. Heat medium skillet over medium heat. Coat with cooking spray.
2. Pour eggs into skillet and rotate skillet so egg coats the entire bottom of the pan. Allow egg to cook for 1-2 minutes or until edges start to set.
3. Add chopped chik'n, baby kale and cheese to one half of the omelet. Cook for 1 minute until top surface of omelet has mostly set.
4. Fold over the other side of the omelet, so it covers the side with the fillings. Remove pan from heat and cover with lid. Allow to steam for 2-3 minutes or until cheese has melted.
5. Remove omelet from pan and top with salsa. Kick your feet up and enjoy!

*I received these products through OXO's Blogger Outreach Program. For more information, click here.

What I'm Listening to Today
Beyond This Moment: Patrick O'Hearn
Hello My Old Heart: The Oh Hello's-->they are one of my favorite new bands
Brothers: Penny and Sparrow

College Kid Soup

College is a really exciting time in a person's life. Often it's the first time someone has lived on their own. They have no curfew to follow or really any other rules for that matter. They are exposed to a whole new group of people they wouldn't have met otherwise. And they are busy studying what will become their future.

But like many things in life the good does come with the bad. Because while college really is great, there is no denying one simple fact.

College kids are dirt poor. Like work three part time jobs and still barely have enough money for food poor. Buying good nutritious food isn't a top priority, because who can afford it anyways? Pizza, Chipotle, McDonald's...they are all more affordable, right?

Well I'm here to give you some education. A life lesson to college kids and adults alike.

Never will you save money eating out every day.

Sure the Dollar Menu seems like a great option but you're paying a dollar per serving (which isn't really that impressive) and you get no leftovers. Wouldn't it be easier if you could just grab your lunch out of the fridge on your way out the door instead of having to stop at a restaurant?

Insert soup. Basically the easiest thing on the planet to make and probably the cheapest. All you need is a simple formula and the different combinations are endless. If you're living in a dorm you just need to find a kitchen.

A kitchen and $3. 

I make a variation of this soup every week and it for lunch every day. Because I too am a poor college kid. I'm not in school anymore, but when your internship pays you less than $2 an hour, you have to become resourceful.

The recipe is very basic:

You dump all this into a pot, bring to a boil, then reduce heat to simmer and cook for 30-40 minutes or until the rice is done. That's it.

And even better the recipe makes roughly 10 servings so each cup of soup costs about a $0.25. Suddenly that dollar snack wrap from McDonald's doesn't look so impressive now does it?

If you're feeling extravagant you can substitute beef or chicken for the beans or some fun grains for the rice like quinoa or farro. Also if frozen vegetables aren't your thing you can use any fresh vegetable you like.

For my soup this week I used this combination:

• Black Beans 
• Canned Tomatoes 
• Frozen mixed vegetables 
• Quinoa 
• Shredded Brussels sprouts and jalapeno
• Chili powder, cumin, minced garlic, cayenne, unsweetened chocolate, brown sugar

And it was delightful. I'd love to hear your soup combos that you've tried in the past.  Because goodness knows I'm not the only 20 something strapped for cash looking to eat on the cheap. Even if you're Bill Gates sometimes saving a dollar on the grocery bill isn't such a bad thing.

Plus let's not forget the money you'll save down the line on your medical bills if you eat soup every day instead of that McDouble. I know your health as a 65 year old isn't on your mind when you're in college. But maybe it should be.

Just something to think about while you slurp your soup.

College Kid Soup Suggestions

• white beans, tomatoes, frozen spinach, rice, garlic and dried basil/oregano 
• garbanzo beans, tomatoes, frozen green beans, penne and dried basil/oregano
• lentils, tomatoes, frozen cauliflower, rice and curry powder 
• kidney beans, tomatoes, frozen stirfry mix, rice and ginger powder 
• black beans, tomatoes, frozen corn, rice and chili powder

What I'm Listening to Today
Fortunate Fool: The New Amsterdams
My Love Has Gone: Josh Rouse
Love the Lie: Jf Robitaille

Chocolate Rugelach

We've all been there. Looked back at a moment and thought...

 "Seriously did I really do that?"

Sometimes it's a good thing like climbing a mountain or running a 10k without walking.

Other times it's a bad thing like eating half a pizza or slamming your fingers in your car door.

And then there are those stupid times. Like locking yourself out of your apartment not once but twice in the same week. Or for instance making plans to meet a friend for dinner without getting their phone number first.

I mean...no problem right? Just talk to them via Facebook. Friend doesn't have a smartphone.

Okay, well just wait in the parking lot until she shows up. Not sure what car friend drives.

Uh, maybe she's just running a little late. 30 minutes goes by...

Ah! Message on the phone from friend. "Are you still coming?"

Uh oh.

Insert the biggest fail of them all, definitely a face palm moment when you realize friend has been sitting in restaurant the whole time you were sitting in your car. Yes, you seriously did just do that.

If you're having one of those stupid moments, I have just the fix. Certainly a recipe you can file under the good "seriously did I just do that" category. It involves pastry dough blitzed with cream cheese, a hefty sprinkling of dark chocolate and butter. Did I mention the butter?

Rugelach is a traditional Jewish pastry which is fitting given Passover ends tomorrow. I don't have many Jewish friends, nor do I know much about their culture, but I do know one thing. Ever since Coffee Emporium started selling rugelachs I can't get enough of them.

Seriously I think I need to take out a loan to feed my habit. You think the bank will go for that?

While rugelach do take a little time to make they are actually quite simple if making pastry dough from scratch doesn't scare the pants of you. The dough is very easy to work with and anyone with two hands can roll rugelach like a champ.

I brought these to Easter dinner that included Neatloaf, vegetable cobbler, cheesy potato casserole, sweet potatoes, salad AND rolls. Aka complete carb attack.

Did I mention I also made chocolate peanut butter pudding parfaits and we all had seconds of everything.

I think we'll file that under the good, bad and stupid category. What do you think?

Chocolate Rugelach 
Adapted Slightly from Crepes of Wrath

2 cups of AP flour
2 sticks butter, cubed
1 t. salt
8 oz. cream cheese cubed
2 T. Greek Yogurt 
1/2 cup finely chopped dark chocolate
1/2 cup sugar
3 T. butter, melted
1 egg
1 T. heavy cream
Coarse sugar for decorating

1. In a food processor combine flour and 2 sticks butter. Pulse a few times to coat butter with flour. Add salt, cream cheese and Greek yogurt.
2. Process until dough starts to form a ball. Turn dough out onto a piece of aluminum foil. Wrap and refrigerate for 20-30 minutes (you can cool it longer if you like).
3. In a small bowl combine dark chocolate and sugar. Set aside.
4. Preheat oven to 350.
5. Powder a flat work surface with flour. Unwrap chilled dough and roll out, making sure to keep the dough moving so it doesn't stick (can use wax paper on the bottom and top also to prevent sticking). Roll to pie crust thickness and cut extra dough off the edges to form a large circle.
6. Using a pastry brush, cover the entire dough surface with the melted butter. Sprinkle the chocolate and sugar mixture over top.
7. Using a pizza cutter, cut 12 slices out of the dough.
8. To roll your rugelach start at the wide end and simple roll to form a crescent shape. Grease a cookie sheet and place each rugelach seam side down.
9. Brush each rugelach with the egg and heavy cream mixture. Sprinkle with coarse sugar.
10. Bake rugelach for 17-22 minutes or until golden down on top. Allow to cool on wire rack for 10 minutes. Try not to do too many stupid things today and enjoy!

What I'm Listening to Today
A Mile Away: J Minus
Your Scars: Charlemagne 
Sad Eyes: Josh Rouse

Kale and Cabbage Salad

At least once a week I find myself reading a recipe and deciding I'm going to skip a few steps.

This recipe calls for fresh basil? Eh, will cilantro work instead?

I should let my pie dough rest for 30 minutes? Will 5 work?

That salad should sit overnight? But I'm hungry now...

In every cooking class they say you should read the recipe before you start. I try really hard but some days it just doesn't happen. And I always get bit in the butt for it. I guess my only words of advice are this:

If a salad recipe says you should let it sit overnight, let the darn salad sit overnight.

A few weeks ago I had five straight days of garbage truck eating ending in a particularly shameful dinner of two doughnuts, half a large pizza, 1/2 pint of ice cream and three handfuls of Skittles.

Needless to say it wasn't my finest moment.

Also needless to say, I deperately wanted salad and soups for the entire week after. I had to restore the nutritional balance in my body. I literally felt like death. How do people eat like this all the time?

Okay, okay. Enough of my rant. Back to salads.

When I saw this recipe in Meatless, I knew I had to make it because it screamed healthy. I mean raw kale and red cabbage in a simple apple cider vinaigrette. The original recipe called for hemp, pumpkin and sunflower seeds. When there are three different seeds in a recipe it gets an A+ on the healthy scale.

I only had sunflower seeds in my pantry, so insert skipped step #1.

The recipe called for a whole onion, I only used a half. Skipped step #2.

Recipe wants parsley, I used cilantro. Skipped step #3.

Recipe says let sit overnight, I ate 10 minutes later. Skipped step #4.

Now if you are inpatient like me and don't let this salad rest, it will still be fine. But it will taste like you're eating raw kale and cabbage. Not the best experience. If you let it take a nap it will be much more pleasant. Just like a baby.

Nobody want a cranky baby, right?

Letting this salad sit overnight gives the dressing a chance to soak into the greens and soften them a bit. The second time I ate it, I wolfed down my bowl, versus just picking at it the first time. To help this process along I also suggest doubling the dressing recipe (doubled recipe is listed below).

Insert skipped step #5.

What can I say, I have a problem.

Kale and Cabbage Salad 
Adapted from Meatless

1/2 bunch kale, thinly sliced
1/4 head red cabbage, thinly sliced
1/2 cup shredded carrot 
1/2 onion, diced
1/2 cup cilantro, roughly chopped
1/4 cup sunflower seeds
2 T Dijon mustard
1 T apple cider vinegar
2 T olive oil

1. In a small bowl whisk together mustard, cider vinegar and olive oil. Add salt and pepper to taste.
2. In a large bowl combine kale, cabbage, onion, cilantro and sunflower seeds. Pour dressing over top and toss to combine.
3. Allow to sit for at least 3-4 hours or preferably overnight. Serve alongside your lean protein of choice and enjoy!

What I'm Listening to Today
The Death of Us: The New Amsterdams
Down the Hillside: Jose Gonzalez
Antenna: The Acorn

Roasted Vegetable and Edamame Salad

There are some problems vegetarians face that our omnivore friends don't deal with. Problem number one is a little something I like to call 'the starch conundrum.'

We all love starch, I mean who doesn't? Sometimes life calls for a big plate of fries, a bag of pretzels or a bagel the size of your head. But you omnivores when you eat a super starchy meal you can usually balance it out with a piece of meat. It's a great combo. The fact that steaks are served with potatoes is no accident.

But for the vegetarian a lot of our protein choices some attached to carbs. So instead of refuge from the carb storm, instead we drown, falling deeper and deeper into the pool of high blood sugars. For the past few weeks my lunches have come with a side of afternoon nap which isn't very convenient when you're supposed to be working.

A solution to 'the starch conundrum' is needed.

Easy fixes include eggs, yogurt, tofu the usual suspects. Or in the case of this salad how about edamame, pistachios and a touch of feta cheese.

Edamame is kind of a freak of nature. It looks like a bean and tastes like a bean but it doesn't act like a bean. Well I know it is really a bean, but let me explain.

Black beans have 24 g carb, chickpeas 18, white beans 20. But the little green edamame only has 8 g PLUS 12 g of protein which is more than its bean compadres.

Way to go edamame.

Which speaking of small green things, lets talk about pistachios. These guys are packed with protein, second only to peanuts. And they're GREEN. I mean they're so much cooler than those dull peanuts any day of the week.

This salad can use any root vegetable, but I am quite partial to beets and carrots. The edamame gets roasted right along with the roots until their outside skin is nice and tan. I recommend eating this salad the day of, but it's still pretty tasty left over.

All you vegetarians out there, what are some ways you side step 'the starch conundrum?' I'd love to hear your strategies! 

Roasted Vegetable and Edamame Salad
Adapted from Meatless 

3 small beets, peeled and sliced
5-7 small carrots, peeled and sliced
1 cup shelled edamame, fresh or frozen 
2 T. olive oil
Salt and Pepper to taste
To Serve: 2 T. pistachios, 2 T. crumbled feta

1. Preheat oven to 450. Arrange beets, carrots and edamame in an even layer on a large baking sheet.
2. Drizzle olive oil over vegetables. Top with salt and pepper and roast for 30-35 minutes or until edges of vegetables and surface of edamame have browned.
3. Allow to cool for 5-10 minutes. Serve 1 cup of vegetables topped with pistachios and feta. Say goodbye to post lunch crash and enjoy!

What I'm Listening to Today
Click, Click, Click, Click: Bishop Allen
Fiery Crash: Andrew Bird
Bookworm: Margot and the Nuclear So and So's